While quarantined together, McDougal and Barabe experimented with recipes. Using 16 percent butterfat as a base, they created different flavors such as coconut almond chip, sweet cream ginger, bourbon butter pecan and Madagascar vanilla bean. “We came up with 150 flavors initially, lost our minds for a little bit, and decided to pare back. But it’s endless,” McDougal says.
Despite opening during the start of the cold-weather months, as well as amid the pandemic, Honeycone caught on with a devoted local following, spreading the word further via social media. They have an evolving menu of handcrafted ice cream that changes monthly, homemade sprinkles, waffle cones and toppings, real hot chocolate made from melted bars instead of powder, and other scrumptious sweets like McDougal’s baklava. “Ice cream is what we are about but we consider ourselves a dessert house because we have a little more,” McDougal says.
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Attention home cooks: The owners of this two-bedroom, post-and-beam barn trained as chefs, so the kitchen is set up with everything you’d ever need to prepare a memorable meal. (Even a waffle maker.) Bellies full, relax with a good book or board game in front of the roaring fireplace.
Insider tip: Superhost Renee raves about the “out-of-this-world” scoops at Honeycone Craft Ice Cream in Chester. Seasonal small-batch flavors include sweet corn blueberry and honey-roasted fig.

The pride and enjoyment of residents is best exemplified by the chef Jonathan Rapp of River Tavern, another celebrated Chester restaurant that champions local products. It’s where he gets his inspiration and ingredients for Dinners at the Farm, a Sunday night series that runs for 10 weeks each summer and might include dishes like cool sweet pepper and heirloom tomato soup with panzanella and pesto, and a peach-and-blueberry cake with ice cream from neighboring Honeycone Craft Ice Cream.